And so, my chili secret: chili paste made fresh from a combination of
rehydrated dried chili peppers, tomato paste, plus extra spices like pimenton and cumin.
Not exact matches
Back in the day, Texan cowboys ate bowls of
chili made by
rehydrating a brick of
dried beef, suet, salt, and chile peppers.
Chili paste is super easy: rehydrate a handful of your favorite dried chilies — I prefer smoky chilis, like guajillos and anchos and New Mexicos, over hot chilis — and blend»em up in the blender with a bit of the chili water or tomato j
Chili paste is super easy:
rehydrate a handful of your favorite
dried chilies — I prefer smoky
chilis, like guajillos and anchos and New Mexicos, over hot
chilis — and blend»em up in the blender with a bit of the
chili water or tomato j
chili water or tomato juice.